 |
Dry Mead |
2.7 Gal |
10.28% |
0 |
1.101 |
1.023 |
4.39°L |
All Grain |
1067 |
Beer
2 |
|
|
Title: Summer Spiced Mead |
|
|
| Boil Size: 2 Gal |
Boil Time: 0 |
Boil Gravity: 1.137 |
Efficiency: 0 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/31/2016 06:39 PM |
Notes: Instructions
1. Start with 2 gallons good clean water
2. Remove 1/2 cup water to compensate for smack pack volume
3. Draw line on jugs at this water level
4. Remove an additional 6.4 cups of water from jug (1514 ml)
5. Add honey to primary
6. Add 1/2 tsp K2CO3
7.Add 1/2 tsp DAP and 1 tsp of Fermaid K
8. Shake with the top on until honey is fully dissolved (use a drill attached degasser if needed)
9. Add yeast at fermentation temp (66-72 F)
10. Add 1/2 tsp DAP and 1 tsp of Fermaid K at 2/3 (1.072) and 1/3 (1.036) sugar breaks
7 days no liquid in airlock
7-21 days liquid in airlock
Secondary:
2 vanilla beans
1 cinnamon stick
6 american oak medium toast cubes
4 french oak medium toast cubes
2-4 weeks or to taste |
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